Oysters from Saint-Vaast-la-Hougue, fishing from Barfleur, salmon from Isigny, whelks from the bay of Granville… Between land and sea, the list is long of what Normandy can offer as a pantry to epicureans.
To discover
SERVICE: Win a Delonghi espresso machine and six packets of coffee beans
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A few days ago, the first edition of the Norman Chefs Rally allowed 17 cooks to (re)discover it - in an electric car.
Philippe Hardy is, with Marie Sauce, at the origin of this initiative.
The opportunity to ask the chef of the starred restaurant Le Mascaret *, in Blainville-sur-Mer, what he would prepare on Sunday as a typical regional meal:
“Right now, we have the last blue lobsters from Chausey, but the place of line associated with new turnips and carrots or a pre-salted lamb with string, with a gratin of root vegetables cooked on the coals are just as delicious.»
For dessert, the unmissable teurgoule reminds him of the elders who traditionally came to pick up this "whole milk rice" from their baker when they left...
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